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Chicken Moussaka

layers of chicken and eggplant are topped with yoghurt and melted cheese in this traditional greek favourite

The ingredient of Chicken Moussaka

  • 2 450g each eggplant cut into 1cm thick rounds olive oil cooking spray
  • 1 tablespoon salt
  • 1 large brown onion roughly chopped
  • 1 2 teaspoon mixed spice
  • 410g can chopped tomatoes
  • 1 1 2 cups skinless shredded roast chicken
  • 1 3 cup finely chopped fresh flat leaf parsley leaves
  • 1 cup tamar valley greek style yoghurt
  • 2 3 cup reduced fat pizza cheese

The Instruction of chicken moussaka

  • preheat oven to 220c 200c fan forced grease a 6cm deep 7 cup capacity square baking dish place eggplant on a tray sprinkle with salt set aside for 15 minutes rinse under cold water pat dry with paper towel
  • heat a frying pan over medium high heat spray both sides eggplant with oil cook in batches for 3 to 4 minutes each side or until golden transfer to a plate
  • spray pan with oil reduce heat to medium add onion cook stirring for 3 to 4 minutes or until softened add spice cook for 1 minute or until fragrant add tomato cook stirring for 2 to 3 minutes or until thickened add chicken and parsley stir to combine
  • arrange half the eggplant in prepared dish top with chicken mixture top with remaining eggplant top with yoghurt sprinkle with cheese bake for 20 minutes or until golden stand for 5 minutes serve

Nutritions of Chicken Moussaka

calories: 308 788 calories
calories: 12 grams fat
calories: 6 grams saturated fat
calories: 19 grams carbohydrates
calories: 19 grams sugar
calories: n a
calories: 27 grams protein
calories: 73 milligrams cholesterol
calories: 2558 84 milligrams sodium
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calories: nutritioninformation


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